The Shelf Life of Farmed Turbot ( Scophthalmus maximus)
Abstract A total of 18 farmed turbot ( Scophthalmus maximus ) were slaughtered over 4 successive weeks in November 2012 and stored in polystyrene boxes with ice until analyzed. The fish were stored between 1 and 22 d and presented to a taste panel and further analyzed for quality index method (QIM),...
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crwiley:10.1111/1750-3841.12541 2024-06-02T08:14:10+00:00 The Shelf Life of Farmed Turbot ( Scophthalmus maximus) Roth, Bjorn Kramer, Lene Skuland, Aase Vorre Løvdal, Trond Øines, Sigurd Foss, Atle Imsland, Albert Kjartansson 2014 http://dx.doi.org/10.1111/1750-3841.12541 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.12541 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 79, issue 8 ISSN 0022-1147 1750-3841 journal-article 2014 crwiley https://doi.org/10.1111/1750-3841.12541 2024-05-03T10:29:25Z Abstract A total of 18 farmed turbot ( Scophthalmus maximus ) were slaughtered over 4 successive weeks in November 2012 and stored in polystyrene boxes with ice until analyzed. The fish were stored between 1 and 22 d and presented to a taste panel and further analyzed for quality index method (QIM), microbiological analysis by real‐time quantitative PCR (qPCR), taste, pH, color by computer imaging, protein denaturation with differential scanner calorimeter (DSC), texture hardness, and shear force. Results show small, but significant changes in physical and visual attributes such as texture and color. No gaping was observed. Only small changes in texture were observed explained by lack of myosin denaturation. The fillets became more white and yellow during storage, whereas the major changes occurred during the 1st week. A panel evaluating QIM and taste could not distinguish major differences in appearance and taste and over 15 d storage period, but were able to quantify the age by smell. Analysis of microorganisms on the epidermis displayed growth of Carnobacterium maltaromaticum , potentially inhibiting growth of other spoilage bacteria. Fish stored for 22 d were rejected by the taste panel caused by a stale smell and taste, but not bitter or rancid. It is concluded that turbot has a shelf life of at least 16 d. Article in Journal/Newspaper Scophthalmus maximus Turbot Wiley Online Library Journal of Food Science 79 8 S1568 S1574 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract A total of 18 farmed turbot ( Scophthalmus maximus ) were slaughtered over 4 successive weeks in November 2012 and stored in polystyrene boxes with ice until analyzed. The fish were stored between 1 and 22 d and presented to a taste panel and further analyzed for quality index method (QIM), microbiological analysis by real‐time quantitative PCR (qPCR), taste, pH, color by computer imaging, protein denaturation with differential scanner calorimeter (DSC), texture hardness, and shear force. Results show small, but significant changes in physical and visual attributes such as texture and color. No gaping was observed. Only small changes in texture were observed explained by lack of myosin denaturation. The fillets became more white and yellow during storage, whereas the major changes occurred during the 1st week. A panel evaluating QIM and taste could not distinguish major differences in appearance and taste and over 15 d storage period, but were able to quantify the age by smell. Analysis of microorganisms on the epidermis displayed growth of Carnobacterium maltaromaticum , potentially inhibiting growth of other spoilage bacteria. Fish stored for 22 d were rejected by the taste panel caused by a stale smell and taste, but not bitter or rancid. It is concluded that turbot has a shelf life of at least 16 d. |
format |
Article in Journal/Newspaper |
author |
Roth, Bjorn Kramer, Lene Skuland, Aase Vorre Løvdal, Trond Øines, Sigurd Foss, Atle Imsland, Albert Kjartansson |
spellingShingle |
Roth, Bjorn Kramer, Lene Skuland, Aase Vorre Løvdal, Trond Øines, Sigurd Foss, Atle Imsland, Albert Kjartansson The Shelf Life of Farmed Turbot ( Scophthalmus maximus) |
author_facet |
Roth, Bjorn Kramer, Lene Skuland, Aase Vorre Løvdal, Trond Øines, Sigurd Foss, Atle Imsland, Albert Kjartansson |
author_sort |
Roth, Bjorn |
title |
The Shelf Life of Farmed Turbot ( Scophthalmus maximus) |
title_short |
The Shelf Life of Farmed Turbot ( Scophthalmus maximus) |
title_full |
The Shelf Life of Farmed Turbot ( Scophthalmus maximus) |
title_fullStr |
The Shelf Life of Farmed Turbot ( Scophthalmus maximus) |
title_full_unstemmed |
The Shelf Life of Farmed Turbot ( Scophthalmus maximus) |
title_sort |
shelf life of farmed turbot ( scophthalmus maximus) |
publisher |
Wiley |
publishDate |
2014 |
url |
http://dx.doi.org/10.1111/1750-3841.12541 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.12541 |
genre |
Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
op_source |
Journal of Food Science volume 79, issue 8 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/1750-3841.12541 |
container_title |
Journal of Food Science |
container_volume |
79 |
container_issue |
8 |
container_start_page |
S1568 |
op_container_end_page |
S1574 |
_version_ |
1800737891798745088 |